How To: Make Your Own Almond Milk, and You'll Never Buy It in a Store Again

Categories: How To, Recipes

homemade_almond_milk.jpg
Photo by Molly Dunn
It's not that difficult to make your own almond milk -- and it's easy to flavor it.
Making almond milk at home is a lot easier than it sounds. I always use almond milk instead of regular milk for my cereal and in my coffee, because I think it adds more flavor and tastes better than ordinary milk.

However, buying a gallon of almond milk from the store is quite pricey. I decided to take a whack at making the milk substitute at home.

All you need is several cups of almonds, water, cheesecloth (or a fine sieve), a blender and a few extra sweeteners or flavor enhancements (depending on your taste preference).

soak_almonds.jpg
Photo by Molly Dunn
Soak the almonds in water overnight.
First, soak all the almonds in water overnight, or for at least 12 hours. This will soften the nuts, allowing them to easily be blended into a slightly creamy liquid. The longer they soak, the softer they are, and the creamier your milk will be. Don't soak the almonds for more than two days, though.
puree_almonds.jpg
Photo by Molly Dunn
Blend one cup of almonds with two cups of water.

The almonds will feel softer and will look puffier after they soak in the water. Drain and rinse the almonds before placing them in the blender.

Use a 1:2 almond-to-water ratio when adding both ingredients to the blender; one cup of almonds to every two cups of water. Add more water if you want a thinner milk.

Blend the almonds and water for approximately two to four minutes. Place a strainer over a bowl and cover the strainer with a cheesecloth, or use a fine sieve to strain the almond milk. Use the back of a spoon to press the almond meal onto the sieve or cheesecloth -- this will separate the milk from the meal.

almondpaste.jpg
Photo by Molly Dunn
Now you can use the leftover almond meal in smoothies or baked goods.

Once you have pressed all of the milk out of the meal, gather the cheesecloth, twist at the top and squeeze to release any leftover milk. Now you have almond meal and almond milk, ready to use in a variety of ways.

At this point, you can flavor the almond milk however you prefer. Use vanilla extract and a sweetener (agave syrup, Truvia, granulated sugar, honey, etc.) to make a vanilla almond milk; blend half a cup of fresh or frozen strawberries to make a strawberry almond milk; add two tablespoons of cocoa powder to two cups of almond milk and your sweetener of choice to make chocolate almond milk.

Store in the refrigerator for about two days.


Advertisement

My Voice Nation Help
10 comments
JayPFrancis1
JayPFrancis1

Great article and much needed. One comment to add is that you probably want to bring up the calcium in the almond milk so be sure to dissolve a milk's equivalent of calcium tablets (or just supplement your diet with them taken orally).

brianholson
brianholson

I make almond milk frequently and it tastes great!  My only issue is trying to find a way to thicken it up some.

Brooke Stuewe
Brooke Stuewe

Yea, pretty sure a couple cups of almonds are more expensive than almond milk at the grocery store...

Mike Cortez
Mike Cortez

$2.50 is pricey? And I thought I was cheap!

JayPFrancis1
JayPFrancis1

Also, for a cleaner final color, you can always blanch your almonds first to remove the outer skin.

Now Trending

From the Vault

 

Loading...